Eggplant Caponata

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1 recipe Roasted Eggplant

3 tablespoons golden raisins

3 tablespoons sherry vinegar

2 tablespoons capers

2 tablespoons extra-virgin olive oil

½ medium yellow onion (chopped)

1 celery stalk (diced)

1 red bell pepper (stemmed, seeded, and diced)

½ teaspoon sea salt

1 tablespoon tomato paste

3 garlic cloves (grated)

1 pound tomatoes (about 4 medium, cored and diced)

½ teaspoon cane sugar

¼ cup chopped fresh parsley

Freshly ground black pepper

Fresh basil leaves (for garnish)

Crostini (for serving)

Directions

Roast the eggplant according to this recipe.

In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the caponata.

Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes.

Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.

Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.

Allow the caponata to cool to room temperature. We like it best on days 2 and 3, after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 5 days.

When ready to serve, garnish the caponata with fresh basil. Serve with crostini.